CN101965937A - Vinegar cake and preparation method thereof - Google Patents

Vinegar cake and preparation method thereof Download PDF

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Publication number
CN101965937A
CN101965937A CN2010105137549A CN201010513754A CN101965937A CN 101965937 A CN101965937 A CN 101965937A CN 2010105137549 A CN2010105137549 A CN 2010105137549A CN 201010513754 A CN201010513754 A CN 201010513754A CN 101965937 A CN101965937 A CN 101965937A
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CN
China
Prior art keywords
vinegar
cake
fruits
vegetables
percent
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN2010105137549A
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Chinese (zh)
Inventor
金晓燕
王明法
孙乐六
李国权
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HENGSHUN VINEGAR INDUSTRY Co Ltd JINGSU
Original Assignee
HENGSHUN VINEGAR INDUSTRY Co Ltd JINGSU
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Publication date
Application filed by HENGSHUN VINEGAR INDUSTRY Co Ltd JINGSU filed Critical HENGSHUN VINEGAR INDUSTRY Co Ltd JINGSU
Priority to CN2010105137549A priority Critical patent/CN101965937A/en
Publication of CN101965937A publication Critical patent/CN101965937A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a vinegar cake and a preparation method thereof. The vinegar cake comprises the following components: 25 to 40 percent of fruits and vegetables, 20 to 35 percent of white granulated sugar, 10 to 20 percent of isomaltose hypgather, 1 to 5 percent of polydextrose, 1 to 5 percent of maltitol, 1.5 to 3 percent of carrageenan soft sweet powder, 0.5 to 1.5 percent of citric acid, 0.5 to 1.5 percent of malic acid, 0.2 to 0.6 percent of sodium citrate and 2 to 10 percent of Chinkiang vinegar. The preparation method of the vinegar cake comprises the following steps of: preparing primary pulp of the fruits and vegetables, mixing each raw material for boilout, and moulding, forming, demoulding and drying to obtain the vinegar cake. The preparation method of the vinegar cake is a formula formed by scientific blending, and any pigments and preservatives are not added into the formula, so the vinegar cake is a pure and natural nutrition health product; and the Chinkiang vinegar is processed into cakes so as to change the conventional edible mode of table vinegar, so the health-care effect of the vinegar is retained, and the product has the sour and sweet and palatable mouthfeel, and is tender, glutinous and smooth and has pleasant flavor.

Description

A kind of vinegar cake and preparation method thereof
Technical field
The present invention relates to a kind of cake made of fruits and vegetables and preparation method thereof, specifically a kind of vinegar cake and preparation method thereof.
Background technology
Cake made of fruits and vegetables is to be primary raw material with fruits and vegetables, produces fruits and vegetables pulp, puree, is aided with white granulated sugar, and auxiliary materials such as edible glue process through science, product quality softness, and bright crystal is saturating, and sweet and sour taste is nutritious, and good shape U.S. distinguishes the flavor of.But the source of sugar mainly is a sucrose in traditional cake made of fruits and vegetables, so the content of sucrose is very high in the cake made of fruits and vegetables, and fat content height, heat height can allow them take in sugar for the elderly, children, obese people and exceed standard, and are unfavorable for self health.
Summary of the invention
Goal of the invention: first purpose of the present invention is to provide a kind of vinegar cake, and this vinegar cake is a kind of cake made of fruits and vegetables low in calories, healthy leisure food, has sugar-free solid content height, sucrose and fat content are low, heat is low, and sweet mouthfeel is good to eat, the characteristics of tender glutinous exquisiteness.
Second purpose of the present invention is to provide a kind of preparation method of vinegar cake.
Technical scheme: in order to solve above-mentioned first purpose, the technical solution adopted in the present invention is: a kind of vinegar cake, the percetage by weight that comprises following component and each component is respectively: fruits and vegetables 25-40%, white granulated sugar 20-35%, oligoisomaltose 10-20%, polydextrose 1-5%, maltitol 1-5%, carragheen soft sweets powder 1.5-3%, citric acid 0.5-1.5%, malic acid 0.5-1.5%, natrium citricum 0.2-0.6%, zhenjiang vinegar 2-10%.
Vinegar cake of the present invention is with oligoisomaltose, and it is the cake made of fruits and vegetables low in calories of main component that compound sugar such as polydextrose, maltitol, sugar alcohol and natural fruit and vegetables, zhenjiang vinegar concentrate elite.Because of its high temperature of no use, material such as adding preservative agent and pigment is not a kind of leisure food of health.Zhenjiang vinegar, citric acid, malic acid are adjusted to best proportioning, be used for cake made of fruits and vegetables product low in calories, be used to correct and cover the peculiar smell that product batching low in calories such as oligoisomaltose, polydextrose, maltitol etc. bring, improve product special flavour and mouthfeel.
In order to solve above-mentioned second purpose, the technical solution adopted in the present invention is: a kind of preparation method of vinegar cake, this method comprises the steps:
(1) weight proportion according to each component takes by weighing each component;
(2) preparation fruits and vegetables former slurry process: at first fruits and vegetables are carried out preliminary treatment, cut then, defibrination obtains fruits and vegetables magma;
(3) mix the infusion operation: at first, promptly get colloidal solution with the water-soluble bloated 1.5-3h of carragheen soft sweets powder with 15-20 times of colloid weight, standby; Then colloidal solution is dissolved in water and mixes with white granulated sugar, oligoisomaltose, polydextrose, maltitol, fruits and vegetables magma, infusion 78-80Brix (Baume degrees) adds zhenjiang vinegar, stirs evenly and promptly gets mixture;
(4) molding procedure: resulting mixture in the step (3) is carried out moulding, moulding, cooling, the demoulding rapidly, and oven dry obtains described vinegar cake at last.
In the step (4), the time of oven dry is 48-64h.
Beneficial effect: compared with prior art, use the oligoisomaltose of low sugariness among the preparation method of vinegar cake of the present invention, compound sugar such as polydextrose, maltitol, sugar alcohol instead of part sucrose, whole prescription forms through scientific allocation, owing in prescription, do not add any pigment and anticorrisive agent, be pure natural nutritious and healthy food.Zhenjiang vinegar is processed into cake class form, thereby can changes traditional edible way, can not only keep the health-care efficacy of vinegar, and make the product sweet mouthfeel good to eat vinegar, tender glutinous exquisiteness, tasteful.
The specific embodiment
The present invention is further described below by specific embodiment; should be pointed out that for the person of ordinary skill of the art, under the prerequisite that does not break away from the principle of the invention; can also make some modification and improvement, these also should be considered as belonging to protection scope of the present invention.
Embodiment 1: a kind of vinegar cake, and it is as follows to fill a prescription: fruits and vegetables 40%, white granulated sugar 30%, oligoisomaltose 10%, polydextrose 5%, maltitol 5%, carragheen soft sweets powder 1.5%, citric acid 0.5%, malic acid 0.5%, natrium citricum 0.5%, zhenjiang vinegar 7%; Above percentage is percetage by weight, and wherein the model of carragheen soft sweets powder is AE5, is that sincere Food Co., Ltd of Guangzhou section produces.
The preparation method of this vinegar cake:, standby with the water-soluble bloated 2h of carragheen soft sweets powder with 20 times of colloid weight; With the preliminary treatment of fruits and vegetables through routine, to cut, defibrination obtains fruits and vegetables magma; Colloidal solution is dissolved in water and mixes with white granulated sugar, oligoisomaltose, polydextrose, maltitol, fruits and vegetables magma, and infusion 78-80Brix (Baume degrees) adds zhenjiang vinegar then and concentrates elite, stirs evenly; Moulding, moulding, the demoulding, oven dry 55h obtains finished product.
Embodiment 2: a kind of vinegar cake, and it is as follows to fill a prescription: fruits and vegetables 35%, white granulated sugar 25%, oligoisomaltose 20%, polydextrose 2.5%, maltitol 2.5%, carragheen soft sweets powder 2%, citric acid 1.5%, malic acid 1%, natrium citricum 0.5%, zhenjiang vinegar 10%; Above percentage is percetage by weight, and wherein the model of carragheen soft sweets powder is AE5, is that sincere Food Co., Ltd of Guangzhou section produces.
With the water-soluble bloated 3h of carragheen soft sweets powder, standby with 15 times of colloid weight.With the preliminary treatment of fruits and vegetables through routine, to cut, defibrination obtains fruits and vegetables magma; Colloidal solution and white granulated sugar, oligoisomaltose, polydextrose, maltitol, fruits and vegetables magma are added the suitable quantity of water dissolving mix, infusion is added zhenjiang vinegar and is concentrated elite, stirs evenly; Moulding, moulding, the demoulding, oven dry 48h obtains finished product.
Embodiment 3: a kind of vinegar cake, and it is as follows to fill a prescription: fruits and vegetables 25%, white granulated sugar 35%, oligoisomaltose 15%, polydextrose 4%, maltitol 5%, carragheen soft sweets powder 3%, citric acid 1.5%, malic acid 1.5%, natrium citricum 0.6%, zhenjiang vinegar 9.4%. Above percentage is percetage by weight.
The preparation method of this vinegar cake:, standby with the water-soluble bloated 1.5h of carragheen soft sweets powder with 20 times of colloid weight; With the preliminary treatment of fruits and vegetables through routine, to cut, defibrination obtains fruits and vegetables magma; Colloidal solution is dissolved in water and mixes with white granulated sugar, oligoisomaltose, polydextrose, maltitol, fruits and vegetables magma, and infusion 78-80Brix (Baume degrees) adds zhenjiang vinegar then and concentrates elite, stirs evenly; Moulding, moulding, the demoulding, oven dry 64h obtains finished product.
Embodiment 4, substantially the same manner as Example 1, different is the prescription of vinegar cake, it is as follows to fill a prescription: fruits and vegetables 40%, white granulated sugar 20%, oligoisomaltose 20%, polydextrose 1%, maltitol 5%, carragheen soft sweets powder 2%, citric acid 1%, malic acid 1%, natrium citricum 0.2%, zhenjiang vinegar 9.8%.
Embodiment 5, substantially the same manner as Example 1, different is the prescription of vinegar cake, it is as follows to fill a prescription: fruits and vegetables 40%, white granulated sugar 30%, oligoisomaltose 20%, polydextrose 1%, maltitol 1%, carragheen soft sweets powder 3%, citric acid 1.5%, malic acid 1.3%, natrium citricum 0.2%, zhenjiang vinegar 2%.

Claims (3)

1. vinegar cake, it is characterized in that, the percetage by weight that comprises following component and each component is respectively: fruits and vegetables 25-40%, white granulated sugar 20-35%, oligoisomaltose 10-20%, polydextrose 1-5%, maltitol 1-5%, carragheen soft sweets powder 1.5-3%, citric acid 0.5-1.5%, malic acid 0.5-1.5%, natrium citricum 0.2-0.6%, zhenjiang vinegar 2-10%.
2. the preparation method of a kind of vinegar cake according to claim 1 is characterized in that, this method comprises the steps:
(1) weight proportion according to each component takes by weighing each component;
(2) preparation fruits and vegetables former slurry process: at first fruits and vegetables are carried out preliminary treatment, cut then, defibrination obtains fruits and vegetables magma;
(3) mix the infusion operation: at first, promptly get colloidal solution with the water-soluble bloated 1.5-3h of 15-20 times of colloid weight of compound gel body and function, standby; Then colloidal solution is dissolved in water and mixes with white granulated sugar, oligoisomaltose, polydextrose, maltitol, fruits and vegetables magma, infusion is added zhenjiang vinegar to 78-80Brix, stirs evenly and promptly gets mixture;
(4) molding procedure: resulting mixture in the step (3) is carried out moulding, moulding, cooling, the demoulding rapidly, and oven dry obtains described vinegar cake at last.
3. the preparation method of a kind of vinegar cake according to claim 1 is characterized in that, in the step (4), the time of oven dry is 48-64h.
CN2010105137549A 2010-10-21 2010-10-21 Vinegar cake and preparation method thereof Pending CN101965937A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2010105137549A CN101965937A (en) 2010-10-21 2010-10-21 Vinegar cake and preparation method thereof

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Application Number Priority Date Filing Date Title
CN2010105137549A CN101965937A (en) 2010-10-21 2010-10-21 Vinegar cake and preparation method thereof

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CN101965937A true CN101965937A (en) 2011-02-09

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102366018A (en) * 2011-10-17 2012-03-07 江苏恒顺醋业股份有限公司 Rose vinegar cake and its preparation method
CN103385344A (en) * 2013-06-28 2013-11-13 巴东县易达农业开发有限责任公司 Kohlrabi crystal block and processing method thereof
CN104886428A (en) * 2015-06-17 2015-09-09 金乡县大蒜研究所 Black garlic cake and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1200883A (en) * 1998-05-13 1998-12-09 邓莲君 Fruit jelley of mandarin oranges, oranges and tangerines, and preparation method therefor
CN1418567A (en) * 2002-12-10 2003-05-21 南昌顺心食品有限公司 Low-calorice cake made of fruits and vegetables
CN1437879A (en) * 2003-02-20 2003-08-27 南昌大学 Cake of Chinese wolfberry fruit

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1200883A (en) * 1998-05-13 1998-12-09 邓莲君 Fruit jelley of mandarin oranges, oranges and tangerines, and preparation method therefor
CN1418567A (en) * 2002-12-10 2003-05-21 南昌顺心食品有限公司 Low-calorice cake made of fruits and vegetables
CN1437879A (en) * 2003-02-20 2003-08-27 南昌大学 Cake of Chinese wolfberry fruit

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
《http://china.makepolo.com/product-detail/32246733.html》 20000505 无 大槐树保健醋糕沙棘果糕 产品名称、详细信息 1-3 , *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102366018A (en) * 2011-10-17 2012-03-07 江苏恒顺醋业股份有限公司 Rose vinegar cake and its preparation method
CN103385344A (en) * 2013-06-28 2013-11-13 巴东县易达农业开发有限责任公司 Kohlrabi crystal block and processing method thereof
CN104886428A (en) * 2015-06-17 2015-09-09 金乡县大蒜研究所 Black garlic cake and preparation method thereof

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Application publication date: 20110209